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5 from 7 votes

Baileys Irish Cream Chocolate Chip Cookies

Indulge yourself in the delicious combination of classic chocolate chip cookies with a touch of Irish charm! Baileys Irish Cream Chocolate Chip Cookies are soft, chewy treats infused with the rich flavor of Baileys Irish Cream.
Prep Time20 minutes
Cook Time10 minutes
Resting time2 hours
Total Time2 hours 30 minutes
Course: Cookies, Dessert, St. Patrick's Day
Cuisine: American, Irish
Servings: 30 cookies
Calories: 236kcal
Author: Susan Ensley

Equipment

  • Electric hand mixer
  • ¼ c Ice Cream Scoop
  • 4 half sheet pans
  • Parchment Paper or Silicone Baking Mats
  • Vinyl Gloves
  • wire cooling racks

Ingredients

  • 2 ½ c All-Purpose Flour
  • ¾ tsp Salt
  • 1 tsp Baking Soda
  • ½ tsp Ground Cinnamon
  • 2 tbs Dutch Process Cocoa Powder
  • 1 c Kerrygold Unsalted Butter room temperature
  • 1 c Dark Brown Sugar
  • ½ c White Granulated Sugar
  • 1 ½ tsp Vanilla Extract
  • ¼ c Baileys Irish Cream Liqueur
  • 2 Extra Large Eggs
  • 12 oz Semi-Sweet Chocolate Chips
  • 1 c Pecan Pieces toasted

Instructions

Steps to Make the Cookie Dough

  • Add the all-purpose flour, baking soda, salt, ground cinnamon, and Dutch process cocoa powder to a large bowl. Then, use a whisk to combine all the dry ingredients. Set the bowl aside until ready to use.
  • Place the room-temperature Kerrygold unsalted Irish butter in an extra-large bowl. Using an electric hand mixer, beat the butter for about 2 minutes until it's light and creamy. Using a rubber spatula, scrape the sides and bottom of the bowl.
  • Add the dark brown and white sugars, then beat with the butter on high speed for about 2 minutes until light and fluffy. Scrape the bowl again. Then, add the Baileys Irish Cream and vanilla extract and beat for about 2 minutes until it is well combined. Scrape the bowl and add the eggs one at a time; beat for about 30 seconds after each addition.
  • Scrape the sides and bottom of the bowl and add the dry ingredients mixture, about one cup at a time. Beating well after each addition.
  • Next, add the semi-sweet chocolate chips and toasted pecan pieces. Then, using a large wooden spoon, gently stir the chocolate chips and pecan pieces into the dough until everything is well combined.
  • Cover the bowl and refrigerate it for a minimum of 2 hours and up to 3 days.

Steps to Bake the Cookies

  • Preheat the oven to 375°F.
  • Remove the bowl of dough from the refrigerator, uncover it, and put on a pair of vinyl gloves.
  • Line each large-rimmed baking sheet with a silicone baking mat or parchment paper.
  • Then, portion out the dough using a ¼ cup ice cream scoop. Place the scooped dough into your gloved hand, then roll the dough into a ball using both hands.
  • Place eight balls of dough on each prepared pan, pressing them down slightly to flatten them into discs.
  • Bake one pan at a time for 10-12 minutes. Remove from the oven and allow the cookies to cool on the pan for 15 minutes.
  • After 15 minutes, transfer the cookies to a wire rack to finish cooling. Store in an airtight container when completely cooled.
  • Yield 2 ½ dozen cookies.

Nutrition

Serving: 1cookie | Calories: 236kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 103mg | Potassium: 112mg | Fiber: 2g | Sugar: 15g | Vitamin A: 213IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 1mg